Cod with French Persillade and Polenta
Creamy and comforting polenta is topped with a pretty trio of seasonal vegetables and a sauteed cod fillet garnished with a bright parsley persillade, a finely chopped relish of fresh Italian parsley, garlic, lemon, and olive oil.
Servings
Produce
Cherry Tomato
10 5 oz
Cremini mushrooms
8 4 oz
Broccoli (Organic)
6 3 oz
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Protein & more
Cod
1 0.5 lb
Polenta
1 0.5 cup
Parmesan cheese, grated
3 1.5 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Black pepper
1/4 0.125 teaspoon
Butter, salted
1 0.5 tablespoon
Spice mix
Parsley Persillade
Italian parsley
1.25 0.63 oz
Olive oil
1/4 0.125 cup
Lemon juice
2 1 tablespoon
Minced Garlic
2 1 Clove
Prep ahead (optional)
a. Chop broccoli into small bite-sized florets; thinly slice or small dice tender stems. b. Cut cremini mushrooms into ¼”-thick slices. c. Thinly slice garlic and yellow onion.
Instructions
1
Cook polenta:
a. In a medium saucepan over medium-high heat, add 4 cups water (2 cups for 2-person portion). Cover and bring to a high simmer. (Time saver tip: Prep vegetables and cook cod while waiting for water to simmer.)
b. While whisking vigorously, pour polenta in a steady stream into the pan. Bring to a rolling boil, then immediately reduce to a simmer. Cook, stirring frequently to avoid lumps, until tender and polenta pulls away from sides of pan, about 30 minutes.
c. Stir in 1 tbsp butter and grated parmesan. Cover and set aside.
2
Cook cod:
a. Season cod with ½ tsp salt and ¼ tsp black pepper.
b. In a large sauté pan over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter.
c. Add cod top-side down; sear until golden, about 2 minutes each side. Continue cooking until opaque throughout, about 4-6 more minutes.
3
Saute vegetables:
a. In a medium sauté pan over medium-high heat, add 1 tbsp olive oil. Add yellow onion (thinly slice), garlic (thinly slice), and broccoli stems (thinly slice or small dice); cook until onion is translucent, about 2 minutes.
b. Add broccoli florets (small bite-sized) and cremini mushrooms (¼”-thick slices). Cook until caramelized, about 2-3 minutes.
c. Add cherry tomatoes (leave whole); cook until softened and blistered, about 1-2 minutes.
d. Season all vegetables with ¼ tsp salt and pinch of black pepper. Toss to coat; keep cooking until broccoli is just fork-tender.
4
Serve:
a. Divide cheesy polenta among plates. Top with a serving of cod, and garnish with parsley persillade.
b. Serve sautéed vegetables alongside. Pour the wine and enjoy.
Chef's notes
A variety of fishes would be delicious with this flavor profile, but if fish isn't a preference, roasted chicken, grilled pork chop, or a grilled steak would all work beautifully.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX